Chicken Mango Kabobs Food

MANGO CHICKEN KABOBS

Steps:

• In a shallow container, mix the olive oil, ginger root, lemon juice, orange juice, brown sugar, and white sugar. Place the chicken breasts in the mixture, and marinate at least 30 minutes in the refrigerator.
• Preheat the grill for high heat. Season chicken with salt, and alternately thread chicken and mango onto skewers. Discard marinade.
• Lightly oil the grill grate. Place skewers on the grill, and cook 15 minutes, turning to cook on all sides, until chicken juices run clear.

JERKED CHICKEN KABOBS

Steps:

• In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces and grill on one side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.
• In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango. Toss and refrigerate for 1 hour.

CHICKEN MANGO KABOBS

Steps:

• In a large bowl, whisk together the olive oil, lime juice, chili powder, cayenne, salt and sugar. Add the chicken and mangoes and stir gently to coat with the marinade. Cover and refrigerate for 2 to 4 hours.
• Prepare a hot fire in a grill.
• Remove the chicken and mangoes from the marinade and thread onto wood skewers, alternating the pieces and dividing them evenly.
• Arrange the skewers on the grill and cook, turning once, until the chicken is nicely charred and cooked through, 6 to 10 minutes. Transfer the skewers to a warmed platter and serve immediately.

CHICKEN KABOBS

Steps:

• Preheat grill for high heat.
• Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
• Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

CHICKEN, MANGO AND MINT KABOBS

Steps:

• Place chicken in medium saucepan. Add enough water to cover chicken by 1 inch. Add 2 Tbsp. dressing. Bring just to boil on medium-high heat; simmer on medium-low heat 12 min. or until chicken is done (165ºF). Drain chicken; discard cooking liquid. Refrigerate chicken 30 min. or until cooled.
• Pit and peel mango; cut into 12 (1-inch) cubes. (Reserve any remaining mango to use for snacking or another use.) Cut each chicken breast into 6 slices. Thread chicken, mangos and mint onto 12 skewers.
• Mix soy sauce and remaining dressing until blended. Serve with the chicken skewers.

PINEAPPLE-MANGO CHICKEN

Steps:

• In a small saucepan, combine the first five ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 4-6 minutes or until sauce is thickened and raisins are plumped, stirring occasionally. Stir in mangoes; heat through. Set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with sauce and rice.

SWEET JERK CHICKEN KABOBS

Steps:

• mix all ingredients together in a container with lid or baggie, cut chicken breast into chunks tip:cutting chicken breast while partially frozen gives uniform cuts.leave chicken in up to 24 hours stirring or tossing every few hours.skewer on to metal or soaked bamboo skewers and brush grill with a little oil to prevent sticking .cooking on kabobs help it cook faster than normal as you just grill until no longer pink or until it reaches 165 degree F.serve with fresh mango and corn chutney and or fresh fruit salad.grilled red and yellow peppers and grilled pinapple or grilled corn on the cob.

JERK CHICKEN KEBABS WITH MANGO SALSA

Steps:

• Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
• Make the salsa by mixing all the ingredients together with some seasoning - add a chopped red chilli if you like extra heat.
• Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers - aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.

GRILLED CHICKEN AND MANGO SKEWERS

Steps:

• Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm., Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil., Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.